Light Sundried Tomato Shrimp Pasta (Printable Version)

Pasta with sundried tomatoes, shrimp, and spinach in a light, savory sauce. Perfect for a quick Italian meal.

# What You'll Need:

→ Pasta & Protein

01 - 10.5 ounces linguine
02 - 10.5 ounces shrimp, peeled and deveined

→ Sauce & Vegetables

03 - 1/2 cup sundried tomatoes in oil, chopped
04 - 2 garlic cloves, minced
05 - 2 cups fresh spinach
06 - 1/2 cup vegetable broth

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, add sundried tomatoes with their oil and minced garlic. Sauté for 1 minute, stirring frequently until fragrant.
03 - Add shrimp to the skillet and cook for 2-3 minutes, flipping once, until they turn pink and opaque.
04 - Stir spinach and vegetable broth into the skillet. Cook for 2 minutes, stirring occasionally, until spinach is just wilted.
05 - Toss cooked linguine with the shrimp and sauce mixture. Serve immediately.

# Additional Tips::

01 -
  • Uses simple pantry and freezer staples so you can make it anytime
  • Ready in just 30 minutes which is perfect for busy evenings
  • Light yet filling with a medley of textures from tender pasta to juicy shrimp
  • Crowd pleasing and family friendly
02 -
  • High in protein with shrimp as the main feature
  • Ready from prep to plate in half an hour
  • Customizable with any greens or pasta on hand
03 -
  • Always use the oil from the sundried tomato jar for sautéing It adds extra depth and brings the sauce together beautifully
  • If you forget to save your pasta water you can use extra broth but water from the pot has lovely starch that helps the sauce adhere Taste before seasoning at the end since sundried tomatoes and broth may already have enough salt
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